I say sherbet, you say sherbert. Who’s right? Well, according to Merriam-Webster’s dictionary, we both are. Adding the extra “r” is just as correct as leaving it out. Well, that’s great news! But honestly, we’re more interested in how it tastes. We love the fruity creamy frozen dessert that makes those hot summer days feel cooler, even only for a those few bites. Orange is our particular favorite, but lemon and lime would be great options as well. This recipe has the tangy addition of buttermilk to and it is oh so refreshing. So go ahead – whip up a batch. Invite your friends over. And add the “r” if you want to!
Orange Sherbet[columns_row width=”third-and-two-thirds”] [column]Ingredients
- 1 1/2 cups freshly squeezed orange juice
- 1 cup half-and-half
- 1/2 cup buttermilk
- 1/2 cup sugar
- 1/4 cup corn syrup
- 1 tblsp freshly squeezed lemon juice
- 1 tblsp orange zest
Mix all ingredients together in large bowl. Whisk together until sugar is dissolved. Chilling the base overnight will make for more intense flavor, but it is perfectly delicious to use right away.
Pour into ice cream maker and freeze according to manufacturer’s directions. You can keep this frozen in an airtight container for 2 weeks, but we don’t think it will last that long.
Makes 1 quart.